Cookery Maven Blog

I've made this galette a number times over the past few months and it hasn't gotten old -- which is a pretty good indicator of a solid recipe. Although to be fair, it's find of hard to get sick of anything with cheese, puff pastry and caramelized onions. I made one to bring to Julie and Charly's sugarbush yesterday and I decided to make one little change that took this solid recipe and transformed it into a stellar recipe -- I drizzled my spicy pepper and ginger jam on top of the apples before I baked it. I love it when recipe improv works out.

While this is definitely more of a fall and winter type of dish, it's light enough that it would make a nice lunch with a salad in the spring. Plus, it's supposed to snow tomorrow and this galette will help take the sting out of snowflakes in April...maybe.

Preparation Preheat oven to 400 degrees. Line a sheet tray with parchment and place the puff pastry on the sheet tray. Place the sliced apples in a large bowl, sprinkle with the 1/4 cup of flour, toss to distribute the flour evenly over the apples and set aside. Sprinkle the shredded cheddar cheese over the puff pastry and then evenly distribute the caramelized onions over the cheddar cheese.

Place the sliced apples, slightly overlapping, in three or four rows on the puff pastry, leaving about an inch of pastry exposed. Sprinkle with thyme leaves and drizzle the hot pepper and ginger jam over the galette. Fold up the edges of the puff pastry, brush with the egg wash, and sprinkle the Maldon sea salt on the crust. Place in oven and bake, rotating once, for 20 - 25 minutes, or until golden brown and puffy around the edges. Let cool for about 10 minutes and serve.